Georgia O'Keeffe's Corn Soup

Margaret Wood wrote "A Painter's Kitchen: Recipes from the Kitchen of Georgia O'Keeffe" in 1991. O'Keeffe's recipe for corn soup would be the focus of a fall or winter supper, along with salad, steamed green beans, fresh peaches and perhaps chicken.

Makes 3 servings

2 cups corn scraped from fresh-picked or frozen ears

2 cups milk

1 tablespoon minced onion

Herb salt, to taste

Finely chopped chives or parsley, to garnish

Put the raw corn in a blender container. Add the milk, onion, soup mix (if using) and herb salt. Blend on highest setting about 15 seconds. Use a pestle to push the liquid through a fine sieve into a saucepan. Heat the soup slowly, stirring continuously as it thickens. Serve immediately. Do not simmer. Garnish with chives or parsley.

on the dressing and toss well. Arrange shrimp on top of the salad and serve.